Sichuan Cuisine: ants on the tree(chuan cai ma yi shang shu )

Sichuan Cuisine: ants on the tree

Introduction:

"Ants on the tree" is a dish my daughter and I like very much. After a while, if we don't eat it, we will miss it. The spicy taste and the tenderness of minced meat are very enjoyable to eat. "

Production steps:

Step 1: wash the vermicelli first, put it in hot water for 2 minutes, and then put it out in cold water.

Step 2: slice the tenderloin.

Step 3: cut into pieces.

Step 4: cut onion, ginger and garlic.

Step 5: put the oil in the pot, add the onion, ginger and garlic at 60% heat, stir fry the flavor.

Step 6: add minced meat and stir fry.

Step 7: stir fry until the minced meat turns white.

Step 8: stir fry in Pixian chili sauce.

Step 9: add soy sauce, pepper, sugar, add water to boil.

Step 10: stir fry the vermicelli.

Step 11: fry the thick soup, add sesame oil to taste. You can get out of the pot.

Step 12: load the plate.

Materials required:

Fans: 100g

Pork loin: 100g

Peanut oil: 30 ml

Scallion: 10g

Ginger: 5g

Garlic: 10g

Pepper: 3

Pixian chili sauce: 30g

Soy sauce: 20 ml

Sugar: 20g

Sesame oil: 10 ml

Water: 50 ml

Note: the vermicelli should be soaked in cold water for 2 minutes. To avoid adhesion. If you add Pixian chili sauce and soy sauce, you don't need to add salt. If you like salty food, add some salt.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chuan Cai Ma Yi Shang Shu